INGREDIENTS
·
250g pkt Arnott’s Choc Ripple biscuits
·
100g butter, melted, cooled
·
3 tsp gelatine powder
·
500g cream cheese, at room temperature, chopped
·
100g (1/2 cup) caster sugar
·
125ml (1/2 cup) Baileys Original Irish Cream liqueur
·
300ml thickened cream
·
Dark chocolate, grated, to sprinkle
Step 1
Grease a 16 x 26cm slice pan and line with baking paper, allowing the
paper to overhang the sides. Place the biscuits in a food processor and process
until resembles fine crumbs. Add the melted butter and process briefly until
combined. Turn out mixture into the prepared pan. Spread out mixture with the
back of a spoon, pressing firmly to smooth the surface. Place in the fridge for
30 minutes or until firm.
·
tep 2
·
Place 2 1/2 tablespoons water in a small microwave-safe bowl and
sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave
gelatine mixture on High for 20 seconds or until hot. Use a fork to whisk until
dissolved. Set aside to cool to room temperature.
·
Step 3
Place the cream cheese and sugar in a
large bowl. Use electric beaters to beat until well combined. Add the Baileys
and 125ml (1/2 cup) cream. Beat until well combined. Use a spatula to scrape
down the side of the bowl occasionally. Beat in the cooled gelatine.
·
Step 4
Pour cream cheese mixture over the
biscuit base. Use a spatula to smooth the surface. Place in the fridge for 3
hours or until set. Lift from tin and cut into squares. This slice will keep
for up to 5 days in an airtight container in the fridge.
